Wine and Pizza

[Redav]

What wines might you typically serve up with pizza? Do you have any regulars? Some friends are cooking the following this weekend;

Garlic and cheese
Mushroom and Prosciutto
Pizza Margherita
Ham and Pineapple
Pumpkin and Chicken
Zucchini and Spicy Salami

And I'm wondering what to bring. The wine we usually serve up with pizza is empty at the moment so I'm thinking of taking a white and two reds (there's three couples) and there'll be some beer too. So I was thinking maybe a GSM, maybe a Sangiovese, because we've been enjoying them lately, a Riesling or should I stick in a Pinot Noir or maybe a Malbec (I think they discovered this grape recently)? Nothing's locked in.

[FredericoWines]

No doubt, it gotta be Sangiovese

[Polymer]

Anything and everything...

[phillisc]

Anything and everything...

Yep had a long table of 30 for the wife's birthday at Russell's last month...two dozen reds with a minimum of 15 years bottle age, some 25+ and a heap of whites and beers.
Perfect match with no complaints from the crowd, 86 and 96 Wendouree Shiraz a big hit with Turkish lamb.
Cheers
Craig

[Ozzie W]

Pizza is salty and fatty. Pair with a wine with enough acidity to cut through it.

Mix it up a bit if you can.

Garlic and cheese - GSM
Mushroom and Prosciutto - Pinot Noir
Pizza Margherita - Grenache
Ham and Pineapple - Riesling
Pumpkin and Chicken - Malbec
Zucchini and Spicy Salami - Sangiovese

[swirler]

Beer is what the Italians would drink.

[Bobthebuilder]

I like to have a red and a white going
white usually something floral and herby like a vermentino or arneis, or even a decent aussie chard that fits the bill
I do use it as an excuse to hit the appropriate reds like brunello, nebbiolo and as mentioned, the garlicy cheesy pizza goes great with CDP and Aussie GSM

[sjw_11]

I regard Pizza as pretty wine friendly especially in terms of reds. Something with good acid is probably best as Ozzie says Pizza is a bit fatty/oily so some nice acid to cut through that OR a big rich, robust Aussie style wine where the sheer force of its flavour will cut through the grease...

I like the sound of Sangiovese, bright red fruit and the acid to cut through the oil. A GSM could work as well. Or a nice SA Shiraz.

For me Pizza just automatically means red wine (or beer)... but now I think about it, I don't know why that is

[Polymer]

Goes fine with whites as well....

It is, in general, just a very wine friendly food...Some will go better with whites and some better with reds..but it generally won't matter much at all....

I can't really think of anything it can't go with..

Even sweeter wines will...even dessert wines will be fine with some pizzas..
Oxidative as well...

When you consider it is just a bread layer with different stuff on top..you can pretty much go anywhere with that..

[winetastic]

Don't let the Italians see this thread, they will all just say "beer".

Personally I love a prosciutto and artichoke pizza with langhe nebbiolo.

[Chuck]

Ham and pineapple and pineapple in general on pizza should be a hangable offence.

Carl

[Ozzie W]

Ham and pineapple and pineapple in general on pizza should be a hangable offence.

For the record, I don't like pineapple on my pizza either. But the customer is always right -- if they want pineapple, let them have it.

I draw the line at drinking wine out of plastic cups.

[via collins]

"Zucchini and Spicy Salami" - a dream match for a teroldego! Couple of locals available - the Blue Poles is a great pizza wine where roasted meat and veges are concerned.

[Redav]

Anything and everything...

Yes, it can be overthought but a you and others have said, it's a versatile food.

Ham and pineapple and pineapple in general on pizza should be a hangable offence.

The cook agrees, it's just for the kids. We refer to it as tropical flatbread

I draw the line at drinking wine out of plastic cups.

I would too except our camping glasses are plastic

Thanks for the suggestions too

[WAwineguy]

Chianti !!!!!!!!!

[mjs]

Nothing else other than red with pizza!!

[kaos]

I've got a wood-fired pizza oven, and (when warm and sunny) I often/usually go for sparkling rose.

[phillisc]

Going for a 98 Petaluma with The Special from the Hyde Park Pizza bar tonight...missus said date night?? Now that we are getting towards empty nester stage...sounds good to me.
Cheers craig

[michel]

Nothing else other than red with pizza!!

I concur

We love
Barbera
Sangiovese brunello
Barolo

Home made sourdough pizza bases & home grown greens in a woodfired oven
Cheers

[Redav]

Home made sourdough pizza bases & home grown greens in a woodfired oven

I;

- had pizza and beer at lunch
- had pasta for dinner with a red
- am full
- live in a wooded estate where people use their fire places when it's cold (read: cool - it's Brisbane) and I've just come inside after smelling wood smoke

After reading your comment sir, I am hungry for woodfired pizza

[Polymer]

Nothing else other than red with pizza!!

I concur

Whites go with Pizza as well...

Pretty much any wine goes with Pizza...maybe not every type of pizza..but you can certainly find a pizza to match a wine..

It is bread..with stuff on top of it...Of course you can match it with anything...

[michel]

Nothing else other than red with pizza!!

I concur

Whites go with Pizza as well...

Pretty much any wine goes with Pizza...maybe not every type of pizza..but you can certainly find a pizza to match a wine..

It is bread..with stuff on top of it...Of course you can match it with anything...

I bake woodfired sourdough bread with a cold fermentation
I also do sourdough pizza bases

I choose to disagree

It is not bread with toppings
My approach to dough fermentation for pizza or bread is so dissimilar...

[Chuck]

Going for a 98 Petaluma with The Special from the Hyde Park Pizza bar tonight...missus said date night?? Now that we are getting towards empty nester stage...sounds good to me.
Cheers craig

Can't argue with that combo. Hyde Park Pizza are good. Just around the corner (well almost) from our digs.

Carl

[tuxy85]

My go to Pizza Wine, is the Boireann "La Cima Rosso" from the Granite Belt. 60% Nebbiolo and 40% Barbera. Simply delicious.